Keto Spinach Artichoke Chicken Casserole
4 cups cooked chicken, grated/chopped
9 ounce package frozen spinach, thawed and well drained
14 ounces artichoke hearts (plain), chopped
8 ounces cream cheese, room temperature
1 cup grated Parmesan cheese
1 ½ cup shredded mozzarella cheese
⅔ Sure cup of cream
½ cup of heavy cream
¼ cup mayonnaise, see recipe
3 cloves garlic, chopped
salt and pepper to taste
1 Preheat oven to 375F.
2 Add the cream cheese, sour cream, heavy cream, mayonnaise, garlic, salt and pepper to a large mixing bowl.
3 Mix until combined, then add in the rest of the ingredients, except for the mozzarella cheese.
4 Mix well, then pour into a 9″ x 13″ baking dish that has been sprayed with nonstick spray.
5 Top with the shredded mozzarella cheese and bake for 20 minutes.
6 Increase the temperature to 400F and bake for another 5 minutes or until the cheese is slightly golden and bubbly.
7 Allow to cool slightly before serving.
8 Store leftovers in the fridge in an airthight container for a few days or freeze.